A classic chicken dish that goes from weekday meal to something to serve to guests.
Serves 4. 45 minutes – 1 hour to prepare.
Ingredients
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
- Salt and pepper
- 3 tablespoons olive oil
- 1 pound portobello mushroom caps, gills removed, cups halved and sliced thin
- 1 pound onions, halved and sliced thin
- 1 red bell pepper, stemmed, seeded, and chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry red wine
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup low-sodium chicken broth
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until browned, 3 to 5 minutes per side; transfer to plate.
- Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and ½ teaspoon salt and cook until well browned, 5 to 7 minutes; transfer mushrooms to plate with chicken. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, bell pepper, and ½ teaspoon salt and cook until beginning to brown, 5 to 7 minutes.
- Stir in garlic, tomato paste, rosemary, and pepper flakes and cook until fragrant, about 30 seconds. Add wine and any accumulated chicken juice and simmer until reduced by half, about 1 minute. Add tomatoes and their juice. Stir in broth and bring to boil. Nestle chicken and mushrooms into skillet. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, about 10 minutes, flipping chicken once halfway through cooking.
- Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Continue to simmer sauce until slightly thickened, 3 to 5 minutes longer. Season sauce with salt and pepper to taste. Spoon sauce over chicken.
- Serve.
